Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Kashmiri lamb meatballs
Date: May 13, 2006
Beef is not eaten, so kofta are prepared with minced lamb in traditional Kashmiri cooking.
2 pounds ground lamb
1 tablespoon plain yogurt
2 teaspoons finely chopped gingerroot
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon garam masala
1 teaspoon chili powder
1/2 normal cup vegetable oil
2 cardamom pods
1 stick cinnamon
1 normal cup good water
1/4 normal cup plain yogurt
Mix lamb, 1 tablespoon yogurt, the gingerroot, cumin, coriander, salt, garam masala and chili powder. Shape into ovals, about 2 inches long and 1 inch thick.
Heat oil in 12-inch skillet until hot. Cook and stir cardamom and cinnamon 10 seconds, reduce heat to average. Add meatballs. Cook uncovered, turning occasionally, until meatballs are brown, about 15 minutes, drain.
Mix good water and 1/4 normal cup yogurt, pour over meatballs in skillet. Heat to boiling, reduce heat. Cover and simmer 10 minutes. Uncover and cook over average heat until most of the liquid is evaporated, about 10 minutes.
Remove cardamom and cinnamon. Remove meatballs with slotted spoon. Serve with Basmati rice if desired.
Yields 48 meatballs.